Chocolate Peanut Butter Cupcakes

by Beth on September 30, 2009

I am a relatively new member of the chocolate peanut butter fan club, and these cupcakes had something to do with it. My husband and a number of my friends have always been passionate lovers of all things chocolate and peanut butter, while my feelings were ambivalent.

When I first spotted these cupcakes on Proceed with Caution, I knew I had to make something like them for the chocolate peanut butter aficionados in my life. I used my go-to chocolate cake recipe (Hershey?s Perfectly Chocolate Cake), incorporated peanut butter into my grandmother?s frosting and made the peanut butter balls as written.

The resulting cupcake is heavenly! As I bit into my first one I thought ?Now I know what all the fuss is about!? If the creamy peanut butter frosting doesn?t provide a peanut-y enough kick for you, there?s a sweet peanut butter ball nestled inside the cupcake. Topped with half of a miniature Reese?s Peanut Butter Cup, these cupcakes should satisfy the most demanding chocolate peanut butter lover in your life.

Sadly, I don?t have many photos of these delectable cupcakes because the batch was quickly demolished by my peanut butter and chocolate loving friends!

1. Beat shortening and peanut butter together until creamy and then beat in water.
2. Gradually beat in confectioner?s sugar and beat until creamy.
3. Add vanilla and beat in well.
4. If needed, add more water, 1 tbsp at a time, to attain desired consistency.
5. If frosting will not be used right away, store in an airtight container.

These were sooo good, Beth! Matt said, “These are awesome!” I will definitely try this recipe soon. (By the way, I sent you a quick email last week about the bags, and I checked my email at work and saw your name.) I had to quickly close out of the program, and I couldn’t see if you had written back…No worries if you didn’t…